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Hoppin' John

(1 Votes)
SERVES
6
COOK TIME
25 Min
READY IN
25 Min

I got a Hoppin' John recipe from a viewer who swears that you have to use leftover holiday ham in it. Since I tried this when I didn't have any leftovers, I replaced the ham with turkey sausage and ended up with quite a satisfying dish. Try it either way.

What You'll Need:
  • 1 pound turkey sausage, casings removed
  • 5 medium-sized carrots, peeled and chopped
  • 1 medium-sized onion, chopped
  • 1 medium-sized red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 5 1/4 cups ready-to-use chicken broth
  • 2 cans (15½ ounces each) black-eyed peas, rinsed and drained
  • 3/4 teaspoon dried rosemary
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon cayenne pepper
  • 3 cups instant white or brown rice
What To Do:
  1. Coat a large soup pot with nonstick vegetable spray. Add the sausage, carrots, onion, bell pepper, and garlic. Cook over medium-high heat for 7 to 8 minutes, or until the sausage is no longer pink. Remove from the heat and drain the excess liquid.

  2. Add the broth, black-eyed peas, rosemary, thyme, and cayenne pepper. Bring to a boil, cover, and reduce the heat to low; simmer for 5 to 6 minutes, or until the carrots are tender. Add the rice, increase the heat to medium-high, and return the mixture to a boil. Cover and remove from the heat; let stand for 5 minutes before serving.

Notes

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